Best 5 Chocolate Mousse Icebox Cake Recipes

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Chocolate mousse icebox cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with layers of chocolate mousse, whipped cream, and graham crackers, and can be customized with your favorite toppings. Whether you are looking for a classic dessert to serve at a party or a simple treat to enjoy at home, chocolate mousse icebox cake is sure to please everyone.

Here are our top 5 tried and tested recipes!

CHOCOLATE MOUSSE ICEBOX DESSERT



Chocolate Mousse Icebox Dessert image

Layers of chocolate filling and lady fingers create a sweet treat that is truly decadent.

Provided by By Sarah Caron

Categories     Dessert

Time 12h30m

Yield 8

Number Of Ingredients 7

1 bag (12 oz) semisweet chocolate chips (2 cups)
3 tablespoons organic sugar
2 tablespoons water
3 pasteurized eggs, separated
1 teaspoon vanilla
1 cup whipping cream
24 firm ladyfingers

Steps:

  • Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
  • In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
  • In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
  • In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
  • To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
  • To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.

Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 35 g, TransFat 0 g

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

EASY CHOCOLATE ICEBOX CAKE



Easy Chocolate Icebox Cake image

People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.

Provided by isobel

Categories     Desserts

Time 8h30m

Yield 8

Number Of Ingredients 6

1 ½ cups heavy whipping cream, divided
½ cup sweet sherry
1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
1 tablespoon grated milk chocolate
1 tablespoon slivered almonds, for garnish
aluminum foil

Steps:

  • Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
  • Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
  • Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
  • Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g

CHOCOLATE MOUSSE ICEBOX CAKE



Chocolate Mousse Icebox Cake image

I made this for my 24th birthday and everybody who has tried it is crazy about it. soft lady fingers are usually sold in the bakery or fresh produce section in the supermarket. please do not try to make variations on teh chocolate chips i tried using white choclate chips and it did not set!

Provided by faragj

Categories     Dessert

Time 4h20m

Yield 10-14 serving(s)

Number Of Ingredients 6

4 (3 ounce) packages size soft ladyfingers
18 ounces semi-sweet chocolate chips
1 cup granulated sugar
1 teaspoon vanilla
8 eggs, separated at room temperature
1/2 cup water

Steps:

  • 1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.
  • 2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.
  • 3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.
  • 4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens
  • 5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.
  • 6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.
  • 7.refrigerate until firm about four hours or overnight.

Nutrition Facts : Calories 507, Fat 22.4, SaturatedFat 11.5, Cholesterol 294.3, Sodium 112.3, Carbohydrate 73, Fiber 3.4, Sugar 56.9, Protein 10.8

ICEBOX CAKE



Icebox Cake image

You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 package (9 ounces) chocolate wafers
Chocolate curls, optional

Steps:

  • In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

Tips for Making Chocolate Mousse Icebox Cake

  • Make sure the chocolate is finely chopped so that it melts smoothly into the cream.
  • Use high-quality chocolate for the best flavor. A good quality chocolate will have a cocoa content of at least 70%.
  • Beat the cream until it is stiff but not over-beaten. Over-beaten cream will become grainy and won't hold its shape.
  • Fold the whipped cream into the chocolate mixture gently. Over-mixing will deflate the cream and make the mousse grainy.
  • Chill the cake for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the cake to set.

Conclusion

Chocolate mousse icebox cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a crowd-pleaser that will surely be a hit with your family and friends. With its rich chocolate flavor and creamy texture, this cake is sure to satisfy your sweet tooth. So next time you are looking for a special dessert, give chocolate mousse icebox cake a try.

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